Despite still not fancying myself as a baker, Pinterest is making it all look too damn good! So when I saw these pretty cookies I had to make them. The almond & vanilla flavor is AWESOME and they stay soft and buttery in the middle. They’re pretty easy to make also – just be warned there is a 2-hour minimum layover in the fridge required, which I didn’t read in advance and just made my cookie-craving stronger. Would be cute for kids (my kids are cats and they even seemed interested). Yes, I just said that. HA! Happy eating!

Ingredients
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 1/2 teaspoons clear imitation vanilla extract (real vanilla extract may be substituted)
1 1/2 teaspoons almond extract
1 1/2 cups all-purpose flour
2 tsp corn starch
3/4 tsp baking soda
pinch salt
3/4 cup sprinkles

In a stand-up mixer with the paddle attachment, combine the butter, sugar, egg, extract, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes. Do not shortcut the creaming process; make sure dough is very light in color and fluff, stop to scrape down the sides of the mixer as necessary.

Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.

Add the sprinkles and fold in by hand.

Form heaping two tbs mounds, should make about 16. Spray a large plate with cooking spray then place the cookies on a large plate and flatten slightly with your palm.

Then cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter. Once chilled, preheat oven to 350F and spray 2 cooking sheets with with cooking spray. Place mounds on baking sheets, spaced at least 2 inches apart. Bake for 8 minutes, or until edges have set and tops are just beginning to set, even if undercooked, pale, and glossy in the center. These cookies should not turn golden or brown at all and should stay white. Do not bake longer than 9 minutes for soft cookies because they firm up as they cool. Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.

Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. ENJOY! Got this tasty recipe from this great blog, Averie Cooks.